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Dr. Oppenlander Presentation

Dr. Richard Oppenlander, renowned author of Comfortably Unaware and Food Choice and Sustainability was invited to speak to the Villanova Community by the Theology Institute on November 13, 2014 in conjunction with Villanova Dining Services' Vegan Month.

Submit your favorite recipe!

Submit your favorite vegan recipe for the possibility of being featured in our dining halls!

Vegan Entree Options

Donahue, Dougherty, and St. Mary's, our All-You-Care-To-Eat Dining Halls, offer vegan entrees at breakfast, lunch, and dinner. Here's a list of our most popular vegan dishes that are frequently offered on a rotational menu:

VEG Steak Sandwich

Springtime Pasta

Chickpea Burger

Kale & Sweet Potato Flatbread Pizza

Pasta Primavera

Nova 3 Bean Burger

Veggie Lo Mein

Curry Stew with Rice

Portobello Mushroom Burger

Baked Tofu Tacos

Brussels Sprouts with Harvest Grains

Winter Roasted Vegetables with Cous Cous

Mango Gingered Tofu

Tomato Pie with Roasted Vegetables

Vegetable Lasagna

Eggplant Sliders

Spaghetti Squash with Polenta and Pesto

Smashed Black Bean Taquitos

Edamame Dumplings

Vegan Meatloaf Cupcakes

Roasted Vegetables on Focaccia Bread

Asian Stir Fry with Bok Choy

Roasted Red Pepper Falafel

Orzo Stuffed Peppers

Butternut Squash Gratin

Vegetable Sushi Wrap

Moroccan Potato Salad

Orecchiette Pasta with Broccoli and Tomatoes

Apple Teriyaki Saffron Rice

Edamame White Bean Stew

Gemelli Pasta with Tomato Basil Tofu

Barley with Roasted Eggplant and Sundried Tomatoes

Vegan Reuben Sandwich

Sweet and Sour Winter Squash

Brooklyn Pad Thai

Penne Pasta with Roasted Vegetables and Red Pepper Sauce

Vegetable and Potato Samosas

Grilled Seitan with Chimichurri Sauce

Black Bean Veggie Burrito

Carrot Osso Buco over Polenta

Broccoli Rabe and Portobello Sandwich

Vegetable Teriyaki

Sweet and Sour Tofu

Butternut Squash, Kale, and Quinoa Bake

Indian Spiced Cous Cous

Donahue, Dougherty, and St. Mary's also offer one vegan soup each day. Here's a list of our most popular vegan soups that are frequently offered on a rotational menu:

Corn Chowder

Lentil Soup

Minestrone Soup

Leek & Potato Soup

Butternut Squash Soup

Tomato Soup

Kenyan Nyoyo Soup

Spanish Mixed Vegetable Soup

Vegetable Barley Soup

White Bean Soup

Yellow Split Pea Soup

Curried Squash Soup

Caramelized Onion Soup

Black Bean Soup

Potato Soup

Red Pepper Soup with Lime

Pasta Fagioli Soup

Cabbage Soup

Sweet Potato Soup

Southwestern Mixed Vegetable Soup

Peppery Vegetable Soup

Tomato Soup with Israeli Cous Cous

Black Bean Soup

Escarole Soup

Hiba Abousleiman

Hiba is a Villanova Alum who is a practicing vegan. During her time as an undergraduate on campus, Hiba worked with Villanova Dining Services to identify menu items and sevices to better serve our vegetarian and vegan students.

Villanova Vegans

About Villanova

Villanova University was founded in 1842 by the Order of St. Augustine. To this day, Villanova’s Augustinian Catholic intellectual tradition is the cornerstone of an academic community in which students learn to think critically, act compassionately and succeed while serving others. There are more than 10,000 undergraduate, graduate and law students in the University’s six colleges.